Mocha Cheesecake Mousse THM S, Keto, Sugar-free, Gluten-free

Cheesecake Mousse is an easy way to serve an elegant dessert. You can’t go wrong when you combine chocolate and coffee together. This light fluffy dessert will be a wonderful addition to any meal.

Have you ever made chocolate clay roses? My old sugar-filled recipe called for corn syrup. I experimented with various items and found that ChocZero Chocolate Syrup worked as a replacement for corn syrup. I melted the CHocZero Chocolate Syrup and sugar-free chocolate chips together in the microwave for 20 seconds. I stirred it well. I lined a plate with saran wrap and spread chocolate clay on the saran wrap to dry. It stiffened to a moldable play dough. I did blot it on both sides to remove a bit of oil before molding.

ChocZero Chocolate Syrup is a personal choice item because of the vegetable fiber in it. I do use it as an occasional personal choice item. The Chocolate Clay tastes just like a Tootsie Roll and my children can’t wait to see if I have any left after making the roses. It is stretchy and chewy just like a tootsie roll.

The chocolate leaves are made by brushing melted chocolate on the underside of bay leaves. When you use the underside the veins in the leaves will leave an impression which gives them character. If you have a citrus tree in your house those leaves also work well.

I love this dessert with just a hint of coffee and chocolate. Those two flavors just pair together so well

Mocha Cheesecake Mousse THM S, Keto, Sugar-free, Gluten-free

  • Crumbs:
  • 1 1/2 teaspoons cocoa powder
  • 1/4 cup almond flour
  • 1 tablespoon Brown Sugar Sweetener
  • 1 tablespoon melted butter
  • Filling:
  • 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener, powdered
  • 1 1/2 teaspoons instant coffee
  • 1 teaspoon cocoa powder
  • 1/8 teaspoon THM Stevia
  • 1 8-ounce package cream cheese, softened
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon unflavored gelatin
  • 2 tablespoons almond milk
  • 2/3 cup whipping cream
  • 1/8 teaspoon xanthan gum
  • Chocolate Garnishes:
  • 1/4 cup sugar-free Chocolate Chips, divided, Lily’s, Bake Believe, THM, or ChocZero
  • Whole Bay leaves
  • 1 tablespoon ChocZero Chocolate Sauce *see note
  • Crumbs: Combine crumbs ingredients. Divide between 4 individual serving dishes. Set aside. Filling: Blend Gentle Sweet, coffee granules, and cocoa powder together until powdered. Add to mixer bowl along with Stevia, cream cheese, and vanilla. Mix until smooth. Soften gelatin in almond milk for 5 minutes. Heat until syrupy–about 20-25 seconds in microwave. While mixer is running drizzle gelatin mixture in. Add cream and xanthan gum. Whip until fluffy. Pipe into prepared dishes. Refrigerate for 2 hours. Garnishes: Lay a piece of parchment paper on a plate. Lay 8 whole bay leaves on the parchment paper upside down. Melt 1 tablespoon chocolate chips. I use the microwave and do 10 second intervals, stirring between each time. Brush a thin layer of chocolate on each bay leaf. Put in the fridge to harden. For Chocolate Clay Roses: Place remaining 3 tablespoons of chocolate chips and ChocZero Chocolate Syrup in a small glass dish. Microwave 20 seconds. Stir well. Line a plate with saran wrap. Pour the chocolate clay on the saran wrap. Spread out so it can cool and dry. When Chocolate Clay has hardened, blot both sides with a paper towel if it has an oily film. Knead like playdough. Take a small cherry-size piece and shape in a cone about 1 1/4 inches high. Take small pea-size pieces and flatten into ovals to make petals. Wrap 10-12 pieces around the cone to look like petals on a rose. Repeat to make remaining 3 roses. To Garnish: Remove the chocolate covered leaves from the fridge. Carefully remove th bay leaf. Garnish each dessert with 2 leaves and one rose. Serves 4.
  • * ChocZero is a personal choice item for THM because it has vegetable fiber in it. I use it for special occasions.

Have you ever wanted a dessert that will wow people on the line about sugar-free? This one is sure to win them over. The hint of chocolate and coffee are just right along with the creaminess of the cheesecake filling.

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I have a Ninja Blender that has a food processor. It does a wonderful job making the crust.

I love my Kitchen Aid Mixer I’ve had it for 28 years and it still works great.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

Mocha Cheesecake Mousse THM S, Keto, Sugar-free, Gluten-free

Author Glenda Groff

Ingredients

  • Crumbs:
  • 1 1/2 teaspoons cocoa
  • 1/4 cup almond flour
  • 1 tablespoon Brown Sugar Sweetener
  • 1 tablespoon melted butter
  • Filling:
  • 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener powdered
  • 1 1/2 teaspoons instant coffee
  • 1 teaspoon cocoa
  • 1/8 teaspoon THM Stevia
  • 1 8-ounce package cream cheese softened
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon unflavored gelatin
  • 2 tablespoons almond milk
  • 2/3 cup whipping cream
  • 1/8 teaspoon xanthan gum
  • Chocolate Garnishes:
  • 1/4 cup sugar-free Chocolate Chips divided, Lily’s, Bake Believe, THM, or ChocZero
  • Whole Bay leaves
  • 1 tablespoon ChocZero Chocolate Sauce *see note

Instructions

  1. Crumbs: Combine crumbs ingredients. Divide between 4 individual serving dishes. Set aside. Filling: Blend Gentle Sweet, coffee granules, and cocoa together until powdered. Add to mixer bowl along with Stevia, cream cheese, and vanilla. Mix until smooth. Soften gelatin in almond milk for 5 minutes. Heat until syrupy–about 20-25 seconds in microwave. While mixer is running drizzle gelatin mixture in. Add cream and xanthan gum. Whip until fluffy. Pipe into prepared dishes. Refrigerate for 2 hours. Garnishes: Lay a piece of parchment paper on a plate. Lay 8 whole bay leaves on the parchment paper upside down. Melt 1 tablespoon chocolate chips. I use the microwave and do 10 second intervals, stirring between each time. Brush a thin layer of chocolate on each bay leaf. Put in the fridge to harden. For Chocolate Clay Roses: Place remaining 3 tablespoons of chocolate chips and ChocZero Chocolate Syrup in a small glass dish. Microwave 20 seconds. Stir well. Line a plate with saran wrap. Pour the chocolate clay on the saran wrap. Spread out so it can cool and dry. When Chocolate Clay has hardened, blot both sides with a paper towel. Knead like playdough. Take a small cherry-size piece and shape in a cone about 1 1/4 inches high. Take small pea-size pieces and flatten into ovals to make petals. Wrap 10-12 pieces around the cone to look like petals on a rose. Repeat to make remaining 3 roses. To Garnish: Remove the chocolate covered leaves from the fridge. Carefully remove th bay leaf. Garnish each dessert with 2 leaves and one rose. Serves 4.

  2. * ChocZero is a personal choice item for THM because it has vegetable fiber in it. I use it for special occasions.

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